Granola is one of those foods that you generally can’t walk by without taking a handful or pouring yourself a bowl of, and this granola is no exception. I don’t think I’ve ever found granola to be a refreshing food, though. Usually it’s hard to achieve refreshment with sweet, nutty, chocolaty snacks. This granola, however, proves otherwise. I had an abundance of oranges on the counter, some of which were threatening to go bad within a few days, and as much as I love oranges, I didn’t think I’d be able to eat them all before they were no longer edible. So obviously, I had to make granola. In particular, I had to make cranberry orange granola spiked with freshly grated orange zest, freshly squeezed orange juice, and dried cranberries with just the right amount of tartness to balance out the sometimes overly sugary snack….
Granola is a staple in my kitchen, and I cycled through recipe after recipe, with many failures and simply mediocre recipes along the way. That is, until I found this gem of a recipe from David Lebovitz (who originally found it from self-proclaimed domestic goddess, Nigella Lawson). While I do really enjoy big chunks of granola from time to time, this recipe produces a lighter result, thanks first, to the crisp rice cereal, and second, to the slow, gentle baking….